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Chickpea Greek Orzo Salad (vegan)

This chickpea Greek orzo salad makes for a refreshing and light lunch or dinner. It's loaded with veggies, a tangy dressing, and topped with vegan feta. It is a pasta salad that is healthy, fresh, and bursting with flavor. Make it for your next potluck or party and it will surely be a crowd pleaser. This is super easy to make and will be ready in less than 20 minutes. 
Print Recipe
overview shot of salad in a wooden bowl
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes

Ingredients

  • 1 1/4 cup orzo, uncooked
  • 1/2 small red onion, sliced thinly or diced
  • 1 pint halved cherry tomatoes (about 2 cups)
  • 3/4 cup kalamata olives, pitted and halved
  • 1 can chickpeas, drained and rinsed
  • 1 cup English cucumber, diced
  • 1/4 cup fresh parsley, chopped
  • 1 cup vegan feta, crumbled

Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1 Tbsp fresh parsley, chopped finely
  • 1/4 tsp black pepper
  • 1 tsp pure maple syrup
  • 1 tsp dijon mustard

Instructions

  • Cook orzo according to package’s instructions to al dente. Drain and rinse in cold water and drain again. Set aside.
  • In a small bowl, add all dressing ingredients. Whisk until well combined. 
  • In a large bowl, add all salad ingredients. Pour dressing over the top. Toss salad until everything is evenly combined. Enjoy! Store in leftovers in the fridge. 
Servings: 6